Gingered Cabbage Soup with Pork and Potatoes

Melanie Acevedo

41

A sprightly ginger broth transforms typical cabbage, pork and potato soup into a meal that's light-tasting and satisfying at the same time. The shot of lemon juice added at the end intensifies the flavors.

Level:
Easy

Serves:
4

Ingredients

2 tbsp. butter

1 onion

1 tbsp. minced fresh ginger

¾ lb. green cabbage (about 1/4 head)

1½ qt. canned low-sodium chicken broth or homemade stock

1 lb. boiling potatoes (about 3)

2 tsp. salt

1 lb. pork tenderloin

2 tsp. lemon juice

¼ c. chopped fresh parsley

Directions

In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.

Add the broth, potatoes, smashed ginger and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Stir in the pork and the remaining 1 teaspoon salt. Cook until the pork is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving.

Notes: Fresh Ginger: You'll want to use really fresh ginger here; it's integral to the flavoring of the soup. Look for a piece that has taut skin and is firm to the touch. After the ginger is peeled (the easiest way is to scrape the peel off with a spoon), its color should be pale yellow. If the ginger is blueish green instead, chances are the piece is old and won't have the vibrant flavor you're looking for.

Wine Recommendation: Tokay Pinot Gris is full and very rich, with gentle acidity and a nutty flavor. You'll be surprised how well it performs here.